Leftover Sous Vide Turkey Noodle Soup

Serves 4 

Cook time: 20 minutes to retherm sous vide



  • 1 ½ Leftover Shredded Sous Vide Turkey (we used one from Heritage Foods USA)
  • 8 cups Turkey Stock 
  • 4 Garlic Cloves, minced
  • 1 medium Onion, chopped
  • 2 medium Carrots, diced 
  • 3 Celery Ribs, halved and diced
  • 4 sprigs Thyme
  • 8 oz Egg Noodles or Fusilli Pasta
  • 2 tablespoons Olive Oil 
  • 2 tablespoons Butter
  • Kosher salt and fresh Cracked Black Pepper 



  1. In a Nomiku water bath, re-therm sous vide turkey breast at 55°C (131°F) for 20 minutes.
  2. In a stock pot, heat up butter on medium heat and put in the garlic, onions, carrots, celery and thyme. 
  3. In a separate pot, make pasta according to the directions on the package.
  4. Once the vegetables begin to sweat, add the turkey stock and olive oil. Simmer on low. 
  5. Once the pasta is ready, strain and add to the soup. Salt to taste.
  6. To serve, pour soup in bowl, add shredded sous vide turkey breast and freshly cracked pepper.


Leftover Sous Vide Turkey Noodle Soup2014-11-26 22:31:00 GMTnoodles,leftovers,thanksgiving,tukrey noodle soup,soup,pasta,vegetables,test kitchen,chef,cooking,how to,recipe,foodie,food,foodporn,nom,sous vide,sousvide,nomiku

Tags: chef, cooking, food, foodie, foodporn, how to, leftovers, nom, nomiku, noodles, pasta, recipe, soup, sous vide, sousvide, test kitchen, thanksgiving, tukrey noodle soup, vegetables.